Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of rotini or penne pasta and cook according to package directions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cool water to stop the cooking process. Spread the pasta out on a sheet pan to cool completely before mixing it into your irresistible chipotle chicken pasta salad.

In a mixing bowl, whisk together the mayonnaise and sour cream until smooth and creamy. Add in finely chopped chipotle peppers, fresh lime juice, garlic powder, salt, pepper, and ground cumin. Blend the ingredients until well combined, ensuring the mixture is uniform in color and texture.

In a large mixing bowl, add the cooled pasta and pour the creamy chipotle dressing over it. Toss gently to coat the pasta completely with the dressing, ensuring each piece is enveloped in that smoky flavor. Next, fold in half a cup of diced red onion, drained black beans, sweet corn, and juicy tomatoes. Stir carefully to incorporate all ingredients without breaking the pasta.

Gently fold in the cubed, cooked chicken, ensuring it is evenly distributed throughout the salad. If you're using shredded rotisserie chicken, be cautious to not break it apart too much.

Just before serving, gently mix in diced avocado for a touch of creaminess. Ensure the avocado is just right—ripe but firm—so it holds its shape amongst the other vibrant ingredients in the salad.

Sprinkle freshly chopped cilantro over the salad and give it a final toss. Serve it immediately or refrigerate for 30 minutes to allow the flavors to meld beautifully.